Chef Lucas McKinney of Josephine’s Gulf Coast Tradition in Houston, Texas, has created the ultimate side salad for Easter or any big meal. It holds up well when you make it ahead and store in the fridge, and when mealtime comes it’s guaranteed to keep up with a whole hungry table of family and friends. His Shell ‘n Pea salad is creamy with a bit of crunch and loaded with peas, cheese, herbs, and a punchy lemon aioli – made with Blue Plate Mayo – that ties it all together. That’s the good stuff!

Chef Lucas McKinney’s Shell ‘n Pea Salad 

INGREDIENTS:

• 1 cup dried black eyed peas
• 2 garlic cloves
• 1/2 medium yellow onion
• 1 celery stalk
• 2 bay leaves
• 3 cups frozen green peas
• 2 cups Blue Plate Mayonnaise
• 1 lemon, zested and juiced
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh rosemary
• 2 cups sugar snap or snow peas, veins removed from pods and cut into medium diced segments
• 1 cup diced red onion
• 1 cup grated carrot
• 3 cups grated white cheddar cheese
• 4 hardboiled eggs, finely grated
• 2 cups capers, pan fried in shallow oil until crispy
• Salt, to taste
• Black pepper, to taste

INSTRUCTIONS:

• Cook the black eyed peas: In a pot with salted water, boil the dried black eyed peas with the garlic cloves, onion, celery and bay leaves until the peas are cooked through but not mushy. Strain the peas into a sealable bowl, cover and cool in the refrigerator. Once cooled, remove the seasoning vegetables. (It should yield around 2 1/2 cups of peas.)
• Flash blanch the frozen peas, strain and set aside to cool.
• Make the lemon aioli: In a bowl, add the mayo, lemon zest and lemon juice (remove any seeds). Mix well to combine; set aside.
• In a separate bowl, mix together the parsley, chives, thyme, tarragon and rosemary.
• In a large bowl, place the black eyed peas, blanched green peas and sugar snap peas. Add the lemon aioli and herbs and mix well to combine. Mix in the diced red onion and grated carrot and season to taste with salt and pepper. Place the salad in a serving bowl or dish and sprinkle on the crispy capers; top with the grated cheese and then the grated egg, finishing with a sprinkling of black pepper.
• This salad can be served in a large bowl or serving dish or on individual small plates lined with a piece of bibb or butter lettuce.

Celebrate festival season in Louisiana with the good stuff!

From smoky Cochon de Lait Po-Boys to creamy Crawfish Pasta, our unique festival foods tell the story of our culture. And, they’re just one more reason to cook with the good stuff – Blue Plate Mayo. When you’re not out “festing,” tune in to WWOZ.org for authentic Louisiana music including livestreams from the New Orleans Jazz & Heritage Festival. And get festive in the kitchen with these Louisiana festival-style recipes – no wristband required.

Spicy Crawfish Dipping Sauce

Fried Crawfish Po-Boys with French Remoulade Sauce

Fried Shrimp Po-boy

Cochon de Lait Po-Boys

Crawfish Hand Pies

Crawfish Pasta

New Orleans Crawfish Bread

Crabmeat Beignets

Fest-Style Rosemint Iced Tea

 

It’s not hard right now to find a backyard table piled high with steaming crawfish, shrimp and crabs, because Spring on the Gulf Coast means fresh seafood, boiled and fried. We season it right, and then we let the dipping sauces seal the deal. Get inspired with the following dipping sauce and seafood recipes, including our new Spicy Crawfish Dipping Sauce made with Blue Plate Hot & Spicy Mayo – That’s the good stuff!

First, stock up on our easy, ready-to-squeeze Creamy Cocktail Sauce and Creole Tartar Sauce!

Spicy Crawfish Dipping Sauce

Creole Crab Cakes

Creole Shrimp Cocktail

Fried Catfish

When Lunar New Year and Mardi Gras arrive at the same time, you don’t choose between them — you celebrate both. That spirit of abundance inspired something special from our friends at Blood Bros. BBQ – a Houston barbecue destination known for smoky Texas-style ’cue with bold global influences.

Prosperity Green Curry Boudin Eggrolls pair Louisiana boudin with fragrant Thai green curry and coconut milk, wrapped in eggroll wrappers and fried until golden and crisp. Served with a Blue Plate Asian Remoulade – creamy, tangy, and layered with ginger, garlic, citrus, and chili – every bite delivers savory spice, rich flavor, and satisfying crunch.

Available in-restaurant through February 24. Can’t make it to Blood Bros. BBQ? Create your own festive spread with Blue Plate Mayo and bold flavors perfect for Lunar New Year, Mardi Gras, or any gathering that calls for something extra delicious. That’s the good stuff!

Blood Bros. BBQ Prosperity Green Curry Boudin Eggrolls

INGREDIENTS

Eggrolls

• 1 pound boudin, casing removed
• 1 to 2 tablespoons Thai green curry paste, to taste
• 1/2 cup coconut milk, divided
• 1/2 red bell pepper, very finely diced
• 1 package eggroll wrappers
• 1 large egg, beaten (for sealing)
• Vegetable oil, for frying
• 1 tablespoon fish sauce (optional)
• 1 tablespoon granulated sugar (optional)
• sliced green onions or sesame seeds, for garnish

Blue Plate Asian Remoulade

• 1/2 cup Blue Plate Mayonnaise
• 1 1/2 teaspoons gochugaru
  (or substitute 1/2 teaspoon paprika plus 1/2 teaspoon cayenne pepper
• 1 teaspoon yuzu juice
  (or substitute fresh lemon juice)
• 1/2 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoons Chinese hot mustard
  (or substitute Creole mustard)

INSTRUCTIONS

Make the Eggrolls

1. Prepare the filling.
   In a skillet over medium heat, add 1/4 cup coconut milk and bring to a gentle simmer. Stir in the Thai green curry paste and cook for 1 to 2 minutes, until fragrant and slightly thickened. If using, stir in the fish sauce and sugar. Add the boudin, breaking it up with a spoon, and cook until warmed through and evenly coated. Stir in the remaining coconut milk as needed for desired consistency. Remove from heat and stir in the diced red bell pepper. Let cool to room temperature.

2. Roll the eggrolls.
   Place 2 to 3 tablespoons of filling onto each eggroll wrapper. Fold and roll according to package directions, sealing the edges with the beaten egg.

3. Fry until crisp.
   Heat 1 to 2 inches of vegetable oil in a heavy pot to 350°F. Fry eggrolls in batches for 3 to 5 minutes, turning as needed, until golden brown and crisp. Transfer to a paper towel–lined plate to drain.

Make the Remoulade

1. Build the base.
   In a small bowl, whisk together Blue Plate Mayonnaise and Chinese hot mustard until smooth.

2. Add the aromatics.
   Whisk in the grated garlic and ginger.

3. Finish with citrus and spice.
   Stir in the yuzu juice and gochugaru until fully combined. Refrigerate until ready to serve.

Serving Suggestion

Serve the eggrolls warm with Blue Plate Asian Remoulade and a squeeze of fresh citrus. Garnish with sliced green onions or sesame seeds for a bright finish and extra flavor. Makes 12 to 14 eggrolls | Serves 6 to 8 as an appetizer.

Cajun cookin’ meets classic German cuisine, just in time for duck hunting season! Louisiana native Jolie Meaux of Porch, Wine and Gravy shared her Duck Schnitzel recipe with us, and it’s up there with duck gumbo on the list of great ways to cook wild duck. The thin-pounded duck is lightly breaded and pan-fried until golden, then topped with a seasoned mushroom gravy. German settlers brought their comfort foods, like sausage and schnitzel, with them when they homesteaded in the bayous and woods of Louisiana more than a hundred years ago, and we’ve been enjoying their influence – with a little added Louisiana heat – ever since. The secret to keeping the duck tender and juicy is in the Blue Plate Mayo marinade – That’s the good stuff!

Watch Jolie make Duck Schnitzel with Hunter’s Sauce, Part 1:

Duck Schnitzel with Hunter’s Sauce, Part 2:

Jolie Meaux’s Duck Schnitzel with Hunter’s Sauce

Ingredients

Blue Plate Mayonnaise Marinade

• 3/4 cup Blue Plate Mayonnaise
• 3 tablespoons Creole mustard
• 3 dashes hot sauce
• 3/4 teaspoon Cajun/Creole seasoning

Hunter’s Sauce

• 8 slices bacon, diced
• 2 tablespoons butter
• 1/2 cup shallot (or onion), diced
• 4 cloves garlic, minced
• 16 ounces sliced mushrooms
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 2 cups chicken (or beef) broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons Cajun/Creole seasoning
• 2-4 tablespoons heavy cream (optional)

Schnitzel

• 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
• 4 duck breasts, skin removed (or substitute chicken breasts)
• 3 cups breadcrumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon Creole/Cajun seasoning
• Sliced green onion, for garnish

Instructions

1. Combine all marinade ingredients in a large zip-top bag. Massage the bag to combine fully. Using a meat mallet or rolling pin, pound each duck breast to a thickness of about ¼ inch. (Do this between sheets of plastic wrap or parchment, or inside a zip-top bag.) Add the duck to the marinade, seal the bag and refrigerate for at least 1 hour or up to 24 hours.
2. While the duck is marinating, make the Hunter’s Sauce: Cook the diced bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Carefully drain off excess bacon fat in the skillet, leaving about 1-2 tablespoons in the skillet. Melt the butter in the skillet. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10-15 minutes. Reduce the heat to medium-low, sprinkle in the flour and stir to evenly coat the mushrooms.
4. Cook and stir the mixture for 30-60 seconds to remove the raw flour taste. Stir in the tomato paste and cook for about 2 minutes, allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mushroom mixture will be thick at this stage.
5. Add the broth a little at a time, stirring until smooth. Stir in the Worcestershire sauce, soy sauce, and seasoning. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10-15 minutes, until thickened. Add the bacon back in and stir to combine.
6. Stir in the cream, if a lighter colored, cream-based gravy is desired; otherwise it will be a brown gravy. Taste and adjust the seasoning as needed. Cover and keep warm until ready to serve. (Reheat gently if needed when ready to serve; if the gravy thickens too much, thin it with a splash of broth or water.)
7. Fry the schnitzels: In a shallow dish, combine the breadcrumbs, Parmesan and seasoning. Remove the duck from the marinade and gently swipe off any excess marinade (removing any excess mayo will make them crispier). Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10-15 minutes to help the coating adhere.
8. Pour the oil into a large cast-iron skillet until it reaches just under ½ inch deep. Heat over medium-high heat to 365°F or until a breadcrumb dropped in the oil sizzles immediately. Fry the breaded duck, in batches if necessary, being careful not to overcrowd the pan, for 3-4 minutes per side or until deeply golden and crisp. Transfer to a paper towel–lined plate to drain. Serve topped with the Hunter’s Sauce.

Carnival time means everyone’s cookin’ up and down the block. And whether you’re marching on the route, catching throws, or hosting a krewe of friends at home, you’re gonna need party food that’s big, bold, and joyful – just like Mardi Gras. Roll into Carnival with our downright delicious recipes, all made extra rich ‘n tasty with Blue Plate Mayo – That’s the good stuff!

Parade Day Po-Boys

As Official Mayo of the Po-Boy, we like to think our po-boy recipes are Mardi Gras royalty! We’ve even got our own Po-Boy Guide so you can dive deep into these classic New Orleans sandwiches, how to dress them and where to eat them.

Bang Bang Chicken Po-Boy

Creole Hot Sausage Po-Boy

Roast Beef Debris Po-Boy

Fried Blackened Shrimp Po-Boy

Cochon de Lait Po-Boy

Handheld Street Bites

We all need a hand free to catch beads or hold a drink during Carnival, so why not plan for it? Get parade ready with these street snack favorites that are easy to make and fun to eat at Mardi Gras.

Crawfish Hand Pies

Cajun Pigs in a Blanket

Crawfish Fritters with Spicy Comeback Sauce

Classic Ham & Swiss Sliders

Muffuletta Wrap

The Big Easy Buffet

Here’s how to fuel up for a full day of parading, walking and dancing with the ultimate Mardi Gras party spread! These classic New Orleans party foods will keep your krewe satisfied from Zulu and Rex to the last truck parade.

Jalapeño Pimento Cheese Dip

Bloody Mary Deviled Eggs

Fancy Cajun Crab Dip

Jambalaya Quiche

Muffuletta Pasta Salad

Devilishly Good Chocolate Mayo Cupcakes

 

Game day brings your people together, and great party food keeps them coming back for more. Whether you’re hosting the whole krewe or keeping it casual, our playoff-ready recipes are rich, creamy, and packed with extra flavor with some help from Blue Plate Mayonnaise. From Bayou Hot Chicken Dip to Party Po-Boys to Spicy Cajun Deviled Eggs and more, this party spread is ready to play as hard as your team!

Mini Po-Boy Party Platter

Bayou Hot Chicken Dip

Slaw Dogs

Pimiento Cheese Dip

Spicy Cajun Deviled Eggs

Chocolate Mayo Cake Cookies

 

OFFICIAL RULES 

Blue Plate® Mayonnaise Bayou City Po-Boys on Parade Punch Card Giveaway

Giveaway Description: One (1) Winner will be selected and will receive a Blue Plate® Prize Bundle, including the following:

• Blue Plate® Mayonnaise Corn Hole Set
• Blue Plate® Mayonnaise merch swag bag
• Blue Plate® Mayonnaise product
• $50 gift card to each participating restaurant 

Approximate Retail Value is $599.00.

Promotion Period: The giveaway begins March 12, 2026 at 11:00 AM CST and ends April 5, 2026 at 11:59 PM CST.

How to Enter:
No purchase necessary.

• Participants must submit the online entry form between March 12, 2026 at 11:00 AM CST and April 5, 2026 at 11:59 PM CST to be eligible for the drawing. Submission of the entry form equals one (1) entry.
• Participants may obtain a Punch Card at participating Bayou City Po-Boys on Parade restaurant pop-up locations during the Promotion Period. Participants who attend participating restaurant pop-up events may receive an official stamp on their Punch Card from each participating restaurant.
• Each restaurant stamp collected on a Punch Card may earn one (1) additional entry.
• Participants who collect restaurant stamps should retain their Punch Card or a photo of the Punch Card, as the potential winner will be asked to validate their bonus entries prior to receiving the prize.

Bonus Entries:
Entries are calculated as follows:

• Entry form submission – 1 entry
• Each restaurant stamp collected – 1 additional entry
• Maximum number of entries per person is seven (7), including one (1) entry from submission of the entry form and up to six (6) additional entries from Punch Card stamps.
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Eligibility: Open only to legal U.S. residents in the 50 states and the District of Columbia aged 18 years or older at the time of entry. Void where prohibited or restricted. Persons in the following categories are not eligible to participate or win a prize in this promotion: Employees of Blue Plate® Mayonnaise and Reily Foods Co., their respective affiliate companies, parent companies, subsidiaries, divisions, agents, advertising and promotion agencies involved in the promotion, and prize suppliers (collectively “Promotion Entities”) and the immediate families or persons who reside in the same household of the employees of the Promotion Entities. The prize winner may be required to sign an Affidavit of Eligibility, a Liability Release, and/or, where legal, a Publicity Release and to return all required documentation within twenty-four (24) hours following receipt. In the event all required documents are not executed and returned within the prescribed period, the winner may be disqualified, and an alternate or alternates selected.

Winner Selection and Prize: One (1) Winner will be selected and will receive a Blue Plate® Prize Bundle, including a Blue Plate® Mayonnaise Corn Hole Set, Blue Plate® Mayonnaise merch swag bag, Blue Plate® Mayonnaise product, and a $50 gift card to each participating restaurant. The Winner will be selected randomly by official representatives of Blue Plate® Mayonnaise and selection is solely at the discretion of these representatives. If the winner resides in the Houston area, the prize may be picked up locally or shipped at Sponsor’s discretion. The prize will have no trade-in or substitution value and cannot be transferred or assigned. Winner is responsible for consulting a tax advisor if necessary and paying any and all taxes that may be due resulting from receipt of the prize. Approximate Retail Value of Prize is: $500.00.

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Blue Plate® Mayonnaise is Sponsor of this Giveaway. By participating, entrants agree that Blue Plate® Mayonnaise may use information collected on the entry form for future marketing purposes. By participating, entrants release Blue Plate® Mayonnaise and Reily Foods Co., their parents, divisions, affiliates, subsidiaries, advertising/promotional agencies and prize suppliers and the employees, officers, directors, representatives, shareholders, successors, assigns and agents of any of the above organizations from any and all liability with respect to participation in the promotion or use/misuse of a prize.

There shall be no prize substitution, except that Blue Plate® Mayonnaise, in its sole discretion, reserves the right to substitute a prize of comparable or greater value if the offered prize is unavailable for any reason. The prize may not be assigned or transferred. Any prize notification returned as undeliverable may result in disqualification and selection of an alternate winner. By accepting the prize package, the participant agrees that Blue Plate® Mayonnaise will have no liability or responsibility whatsoever for any injuries, losses, or damages of any kind resulting from acceptance, possession, or use/misuse of any component of the prize package. Void where prohibited or otherwise restricted by law. All federal, state, and local laws and regulations apply. Winner is responsible for consulting a tax advisor if necessary and paying any and all taxes that may be due resulting from receipt of the prize.

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Sponsor reserves the right to verify entries and Punch Card stamps and to disqualify any participant suspected of submitting altered, duplicated, or otherwise invalid Punch Cards or entries.

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Abbreviated Rules: This giveaway is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook/Meta. NO PURCHASE NECESSARY. Open to U.S. residents 18+. Giveaway runs from 03/12/2026 at 11:00 AM CST to 04/05/2026 at 11:59 PM CST. One (1) Winner will receive a Blue Plate® Prize Bundle (ARV $599.00). Winner will be notified by email on or around 04/10/26. 

Our friend Jolie Meaux of Porch, Wine and Gravy has shared her very own baked ham recipe with us, and it’s a South Louisiana delight, perfect for any holiday. She tops it with a sweet and savory glaze featuring brown sugar, pineapple juice and Blue Plate Mayonnaise – That’s the good stuff – and serves it with a delicious gravy made from the pan juices. This flavorful ham will also shine when it’s time to finish those leftovers – it’s great for sandwiches, ham salad and much more.

Watch Jolie make her Bon Jambon Baked Ham with Glaze and Pan Sauce:

Jolie Meaux’s Bon Jambon Baked Ham with Glaze and Pan Sauce

Ingredients

Ham Preparation

• 1 bone-in smoked ham, 8-10 pounds (spiraled is best)
• 1/4 cup pineapple juice
• 2 tablespoons Creole mustard

Ham Glaze

• 1 cup brown sugar
• 1/4 cup Blue Plate Mayonnaise
• 1/4 cup Creole (or stone ground) mustard
• 1/2 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar

Instructions

1. Take ham out of the fridge 1 hour prior. Preheat oven to 325°F.
2. Combine Creole mustard and pineapple juice; brush over ham.
3. Remove and discard the plastic disk on the bone, if any. Place the ham, flat side down, in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. While the ham is cooking, prepare the glaze: Combine all glaze ingredients in a small bowl and mix well. Allow to rest for 20 minutes; stir again to make sure everything is combined.
5. Remove the ham from the oven and turn the oven up to 425°F. Brush the glaze on the surface of the ham and, if spiraled, in between the slices, and return the ham to the oven. Bake for about 10 minutes or until the glaze is caramelized. Remove the ham and cool for 15-20 minutes.
6. While the ham cools, make the sauce: Carefully pour the pan and glaze drippings from the bottom of the roaster pan into a small saucepan. Bring to a simmer and simmer gently for about 15 minutes or until the sauce thickens slightly.
7. Serve the ham slices with a drizzle of the pan sauce.

After a holiday, our friend Jolie Meaux of Porch Wine and Gravy has a classic Cajun way to enjoy that leftover ham: chopped ham gets mixed with sweet and spicy Cajun chow-chow, some chopped onions and boiled egg, and just enough rich ‘n creamy Blue Plate Mayonnaise to bring it all together. Dip it with crackers, tuck it into sandwiches or wraps, or enjoy it on a bed of greens – or straight from the bowl. That’s the good stuff!

Watch Jolie make her Chow Chow Ham Salad:

Jolie Meaux’s Chow Chow Ham Salad

Ingredients

• 3 cups chopped ham
• 1/4 cup chopped celery
• 1/4 cup finely chopped onions
• 1/2 cup Blue Plate Mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons Cajun Chow Chow (or a relish of your choice)
• 2 boiled eggs, peeled and chopped
• 2 teaspoons Creole seasoning
• 3 dashes hot sauce

Instructions

1. Combine all ingredients in a bowl and mix well. Cover and refrigerate for 30 minutes to let flavors combine. (Alternatively, for a smoother texture, place the mixture in a food processor and pulse until it reaches desired texture.)
2. Serve the ham salad in a sandwich or wrap, over greens, or as a dip with crackers.